Tag: north indian recipe

Palak paneer Parata:

June 28, 2018

Palak aka spinach and paneer is a classic combination from North Indian cuisine. It is usually in the form of Palak gravy with paneer chunks. If we convert this into Palak in a roti form and grated paneer as a filling it is a mind-blowing combination in a very healthy form. Here I have used Palak in the raw form as well as paneer.

It is a healthy option for breakfast, brunch, dinner or even in an office or school lunch box.

Palak or spinach is a healthy green which is a power house of nutrition. It contains Iron, anti-oxidants, vitamins and calcium.

On the other hand, paneer is also a very good source of calcium and if it is made from low fat cow’s milk, it is less in fat as well.

It is one more favourite from our lunch box item –

Ingredients:

For the dough:

Palak/ spinach – 1 bunch (only leaves)

Salt

Sugar – 1 tea spoon

Garlic – 2 cloves

Curd – 2 table spoons

Water – as required

Oi – 1 table spoon

Whole wheat flour – as needed

For the Filling:

Paneer – 200 grams (grated)

Coriander powder – ¾ tea spoon

Cumin powder – ¾ tea spoon

Red chilli powder – 1 ½ tea spoon

Garam masala – ¾ tea spoon

Salt

Turmeric – ½ tea spoon

Coriander leaves – ¼ cup (chopped)

Method:

-Make chapati dough at first and keep aside.

-For the dough, make a paste of chopped Palak, salt, sugar, garlic, curd and little water in a mixer grinder.

– Take out the liquid and pour oil and whole wheat flour. Knead it into a soft pliable dough, cover and keep.

-For filling, take one bowl, mix in grated paneer, coriander powder, cumin powder, red chilli powder, garam masala, salt, turmeric and mix it.

-Add chopped coriander leaves and mix once again. Now, Stuffing is ready.

-Now comes the rolling part.

-Now take lemon sized chapati dough in hand, spread as a small disc by using fingers, by applying little flour.

-Keep this in your left palm, in a cup shape, put filling (smaller in size) and cover it.

-Now take extra flour for dusting and spread or roll this ball with light pressure by using a roller.

-Cook both the sides by using either oil, ghee or butter.

-Enjoy this either with sweetened curd, boondi raita or pickle.

 

Winter Veggie Pickle/Gajar, Gobhi aur shalgam ka achar:

January 6, 2018

Winter vegetables are very juicy, which can be preserved and enjoyed during the off season as well. In Northern India mainly in Punjab, they preserve these veggies by making pickle. I am very much fond of all kinds of pickles right from our traditional non-oily baby mango pickle to Andhra Avakaya and Punjabi mustard oil soaked root vegetables. No meal is complete without pickle. I usually prefer homemade pickles over store bought one and usually stocks lots of varieties for our regular usage. People who know me will surely agree with this. 😀

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In this Pickle we use seasonal Red carrots, radish, cauliflower and Turnip chunks. Which is mixed with assorted spices, salt, jaggery and mustard oil. It is a classic combination with any kind of Indian flat breads.

How I make-

Ingredients:

Carrot – 250 grams (Red or Baby carrots)

Radish – 250 grams

Turnip – 250 grams

Cauliflower – 250 grams

Salt – ½ cup+ 1 table spoon (as needed)

Mustard oil – 50 ml

Refined cooking oil – 50 ml

Garlic cloves – 10

Yellow mustard – 50 grams

Turmeric – 1 + 1 tea spoon

Kashmiri chilli powder – 20 grams

Normal chilli powder – 20 grams

Vinegar – 50 ml

Jaggery – 75 grams

Method:

  • Wash, cut carrots, Radish, Turnip into long pieces.

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  • Remove small florets from cauliflower. Wash and drain.
  • Boil 4 to 6 cups of water in a big vessel. Add 1 table spoon of salt and 1 tea spoon of turmeric.

Ribbet collage 1

  • Blanch cauliflower, radish, Turnip, carrot pieces separately and drain and cool.
  • Spread these on a clean towel and keep it under the sun for 1 to 2 hours to remove all the water content.

Ribbet collage 2

  • If you are keeping and drying it inside the house, please switch on the fan or keep it for long hours, until it is dry.
  • Now keep everything ready for pickle masala and seasoning.
  • Take one thick kadai, pour oil, when it is hot, add garlic and fry for 2 to 3 minutes.

Ribbet collage 3

  • Add crushed yellow mustard, fry for one to two minutes.
  • Immediately add turmeric and dry veggies. Mix nicely.
  • Add both the chilli powders, salt and mix nicely.
  • Then add grated jaggery (I have kept the jaggery piece to show) and vinegar.

Ribbet collage 4

  • Cook until all the masalas and liquid absorb and becomes like a mass.
  • Cool the mixture, store this in a clean, dry glass bottle.
  • It will set in a weeks’ time and one can relish after that period.
  • After it sets, I usually prefer storing it in the fridge to prolong its shelf life.